Thai green mussel curry
|1 1/2 tbsp||fresh garlic — chopped|
|2 tsp||fresh ginger|
|30 g||fresh coriander|
|400 ml||coconut milk|
|1 tbsp||fish sauce|
|1 tsp||fresh lime juice — or lemon juice|
|2 tsp||vegetable spice|
|4||cardamom pods — crushed|
|salt and freshly ground black pepper — to season|
Add the garlic, ginger, spring onion, and coriander (leave a few sprigs of coriander leaves to add to the sauce towards the end of the cooking time) to a food processor or blender. Blitz until a paste forms.
In a heated pot, add oil and fry off the paste on a medium high heat for 4-5 minutes. Add the cardamom seeds, vegetable spice and fry off for 2 minutes.
Add the coconut milk, fish sauce, sugar and stir the ingredients.
Allow the sauce to simmer for 3-4 minutes with a closed lid. Add the mussels to the pot and reduce the heat to a low temperature. Let the mussels steam for 15 minutes.
After 15 minutes, mix the corn flour and water in a separate bowl and add the mixture to the pot. Stir and allow to simmer for 5-6 minutes on a medium-high heat.
Add the lime/ lemon juice, roughly chopped coriander leaves and salt and pepper for seasoning. Simmer for one minute then take the pot off the heat.
Serve the curry with a side of rice, fresh ciabatta bread or noodles.
Reprinted with permission from Marumo Tladi. Follow along on Instagram.